Meatball and Vegetable Stew
Warm up your soul with this hearty and flavorful Meatball and Vegetable Stew! Made with tender homemade beef meatballs, this comforting recipe is loaded with vibrant veggies like carrots, celery, zucchini, and potatoes, all simmered to perfection in a rich beef broth infused with garlic, oregano, and a hint of tomato paste. The meatballs are crafted with Parmesan cheese and breadcrumbs, ensuring they’re juicy and packed with savory goodness. Perfect for a cozy dinner, this one-pot dish is not only easy to prepare but also brimming with wholesome ingredients, making it ideal for a nourishing family meal. Garnished with fresh parsley, this stew is a delicious blend of protein, vegetables, and bold flavors that everyone will love. Serve it with crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 500 g Ground beef
- 1 Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 3 cloves Garlic (minced)
- 1 tsp Dried oregano
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion (diced)
- 3 medium Carrots (sliced)
- 2 Celery stalks (sliced)
- 2 large Russet potatoes (peeled and cubed)
- 1 medium Zucchini (sliced)
- 2 tbsp Tomato paste
- 6 cups Beef broth
- 1 Bay leaf
- 2 tbsp Fresh parsley (chopped)
Instructions
In a large mixing bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, 1 clove of minced garlic, oregano, 1/2 tsp salt, and 1/2 tsp pepper. Mix until evenly combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches, turning occasionally, until they are golden on all sides. Remove the meatballs and set them aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the onion, carrots, celery, and garlic until softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the beef broth and add the potatoes, bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
Return the browned meatballs to the pot and add the zucchini. Simmer for an additional 20 minutes, or until the vegetables are tender, and the meatballs are cooked through.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 11347 mg | 493% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 32.5 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1148 mg | 88% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6566 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
